Creamy Dill Chicken with Roasted Potatoes and Broccoli. These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner! Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking.
Chicken, sweet potatoes, and broccoli all roast together to make a complete meal with minimal cleanup in this sheet pan dinner.
Stir broccoli and cauliflower; return to oven on lower rack.
Roasted red potatoes, seasoned with dill and oven roasted until golden brown make an easy, tasty side dish.
You can have Creamy Dill Chicken with Roasted Potatoes and Broccoli using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Creamy Dill Chicken with Roasted Potatoes and Broccoli
- You need 4 pcs of boneless chicken breast/thighs.
- Prepare 350 gr of broccoli florets.
- It's 700 gr of yukon potatoes.
- Prepare 3 Tbsp of olive oil.
- Prepare to taste of salt and black pepper.
- Prepare of For the sauce:.
- You need 1 tsp of fresh minced dill leaves.
- Prepare 4 Tbsp of sour cream.
- Prepare 2 tsp of Dijon mustard.
- You need 1 of chicken stock concentrate.
- You need 2 Tbsp of air.
Serve at breakfast, lunch or dinner. These creamy, tender potatoes are a quick and easy side dish that your whole family will LOVE! As an added plus, they work well for breakfast, lunch and. The insides of these little dill roasted potatoes are so creamy that Ben thought they were soaked in butter.
Creamy Dill Chicken with Roasted Potatoes and Broccoli step by step
- Preheat the oven to 450 F..
- Wash the potatoes. Cut into bite sizes. Toss potatoes on a baking sheet lined with parchment paper or a silicon mat with 2 Tbsp olive oil, salt, and black pepper to taste. Roast in oven for 22-25 minutes until tender and lightly brown. Toast halfway through..
- Wash the broccoli florets. Toss broccoli florets on a baking sheet lined with parchment paper or a silicon mat with 1 Tbsp olive oil, salt, and black pepper to taste. Roast in oven for 15-18 minutes. Toast halfway through..
- Pat chicken dry with a paper towel. Season with salt and black pepper all over..
- Heat a drizzle of olive oil on a large pan over medium high heat. Cook the chicken until golden brown on both sides. Remove from the heat. Add the sauce ingredients into the pan used for cooking the chicken. Mix well. Season with salt and black pepper. Remove from the heat..
- Arrange chicken, potatoes, and broccoli on serving plates. Pour some sauce on top of the chicken. Garnish with dill leaves. Serve warm! 😋.
They'd complement these crispy chicken thighs perfectly and you might even be able to fit it all on one sheet pan. Hang onto the leftover brine in the bottom of your jar of pickles and use it to make this spice tangy and tender roast chicken. While it's usually mayo that's at the heart of a creamy potato salad, here it's actually whole milk plain yogurt, which lends a touch of tangy. Add chicken and potatoes; toss to coat well. Simple roasted potatoes and broccoli recipe idea.